A Book of Mediterranean Food

salt and pepper.
Peel the tomatoes and cut the
unpeeled aubergines into squares.
Slice the onions and pimentos. Put
the onions into a frying pan or
sauté pan with plenty of oil, not
too hot. When they are getting soft
add first the pimentos and
aubergines, and, ten minutes later,
the tomatoes. The vegetables
should not be fried, but stewed in
the oil, so simmer in a covered pan
for the first 30 minutes, uncovered
for the last 10. By this time they
should have absorbed most of the
oil.